BHH Blog | a toronto food blog

This recipe for steamed clams is so easy. Using only water, butter, and white wine, the base of the broth provides a blank canvas to let your culinary imagination run wild. The herbs can be parsley, oregano or thyme, with added flavours coming from pancetta and chorizo, while the broth can be fortified with chicken stock and/or a bit of cream. Make it Thai with lemongrass, coconut milk and lime, or French with saffron and tomatoes for a light version of a bouillabaisse. Whichever way you go, the result will be a casual, but sophisticated dish made for sharing.

It doesn’t take more than 20 minutes to make, which gives you a lot of time to do something else, like setting your TV to record the Olympics closing ceremony.

Steamed Clams in Herbed White Wine and Butter Broth
recipe via Mac’s Oysters

3 lbs of clams
1/2 cup water
1/2 cup white wine
(alternatively, you can do 1 full cup of just water or wine)
3 big tablespoons butter
Onion, garlic, parsley, and smoked bacon, diced and chopped to your taste and liking

Bring water to a boil in a medium pot. Add butter and let melt over medium heat. Add onions, garlic, parsley, and bacon and cook for 2-3 minutes until the onions become translucent. Pour in the wine and let it simmer before adding in the clams and a squeeze of lemon juice. Cover the pot and cook the clams for about 10 minutes, stirring occasionally, until they open. Discard unopened clams and serve in a bowl with bread to dip into the broth.




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